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Franconian Apple-Semolina Bake | Fluffy & Cinnamon-Sweet
(0)
55 min
Under an hour
Knuspr-Küche
Ein herrlich saftiger, goldgelb gebackener Traditionsauflauf aus Franken: Feiner Weichweizengrießbrei trifft auf zart zimtige Apfelspalten, verfeinert mit geriebener Zitronenschale, feiner Vanille und einer knusprigen Mandelhaube. Außen goldbraun gebacken, innen wunderbar fluffig und cremig.
Preparation method
Preparation & marinating the apples
Preheat the oven to 180 °C top/bottom heat (160 °C fan). Thoroughly grease a medium baking dish (approx. 20 x 25 cm) with 10 g of the butter. Wash the lemon with hot water, rub dry, and finely grate the zest. Then cut the lemon in half and juice it.
Thoroughly wash, peel, quarter, and core the apples. Cut the quarters into approx. 5 mm thin slices and immediately mix them in a bowl with 2 tbsp lemon juice and 1/2 tsp ground cinnamon so they stay juicy and develop their full aroma.
Cooking semolina mixture & preparing soufflé batter
Bring the whole milk to a boil in a pot with 30 g refined sugar, vanilla sugar, lemon zest, and a pinch of fine salt. Slowly trickle in the soft wheat semolina while stirring constantly with a whisk, bring briefly to a boil, and let it swell over low heat for 1 minute while stirring. Remove the pot from the heat, stir in the remaining 40 g of butter, and let the semolina porridge cool for about 10 minutes.
Chef's tip
For best results, slightly tart, aromatic apple varieties such as Boskoop or Elstar are ideal, as they create a delicious balance with the delicate sweetness of the semolina.
If you like, you can also soak 30 g of raisins or cranberries in a little apple juice and mix them into the semolina mixture along with the apple slices.
Ingredients
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